Tuesday, March 11, 2014

Raw GF Walnut Rosemary Crackers


Hi all! I hope everyone is doing awesome. :) I've been doing oobertastic and making tons (well maybe not tons) of almond milk lately. My love has been loving it in his tea and his smoothies and let's just be honest here: it tastes ten times better than the almond milk they sell at the store. I mean, there is no comparison! It is slightly more expensive but so much better for you. I will have to put up a recipe soon for making homemade almond and coconut milk.



Well, the reason for the mention of the almond milk making is that I have a bunch of almond pulp left over that needs to be used up. Don't get me wrong, I love having the extra pulp around, I just don't want it to go to waste. So, I froze some and the rest I used to make these yummy crackers! They were sooooo good!!! They have a buttery-ness from the walnuts and a slight hint of rosemary. Love it! They may take a little time to make but they are so worth it! Try them with some of the dips from this site (or any dip for that matter :P ) or with some ripe avocado. Yumsters!!! Well, here's the recipe!

                                                    ●  ● 

Rosemary Walnut Crackers
 
Yield: ~ 75 - 80 crackers (for a 2 inch diameter cookie cutter (or bottle top))
Active Time: ~ 30 - 45 minutes (Inactive time ~ 11 hours)         
 
Ingredients:
2 cups moist almond pulp, packed (943 grams)
1 1/2 cups soaked and dehydrated walnuts (or dry walnuts) (157 grams)
1 tablespoons chopped fresh rosemary
3/4 teaspoon fine Himalayan salt
1 cup chopped peeled zucchini (1/2 inch chop) (110 grams)
1 pitted medjool date (13 grams)
1 teaspoon lemon juice
1 tablespoon extra virgin olive oil
2 tablespoons water
1/2 cup flax meal (43 grams)
 
 
Directions:
In a large bowl, add the almond pulp. Grind the walnuts in the blender or food processor. Don't grind too much, otherwise the oils will release and become too sticky. Add to the bowl with the rosemary and salt and combine. Set aside.

In a high speed blender, blend the zucchini, date, lemon juice, extra virgin olive oil, and water until smooth. Add to the almond pulp mixture and mix until completely combined. Add the flax and mix until completely combined again. Set aside for about 1/2 hour to activate the flax gel properties. :P

Take about half of the dough and place on a nonstick sheet that comes with the dehydrator and flatten down to make a flat disk. Place another nonstick sheet on top of this and roll with a rolling pin until the dough is about 1/4 inch thick.

Peel off the top sheet and start using the cookie cutter to make your shapes. You can use any shape you want! Have fun! Using fork tines, poke holes into the shapes to create a more cracker-like feel.

Peel off any excess dough from the outer sides. Then flip onto the mesh dehydrator sheet and separate the crackers. Place them right side up in rows. Repeat until all the dough is used.
 
Dehydrate for 1 hour at 135⁰F and then turn down temperature to 115⁰F for about 10 hours or until crackers are completely dry and crispy. Let cool completely and enjoy!

Notes:
  • Feel free to use any other herbs for this cracker or even add some cracked black pepper, cayenne, etc. The possibilities are endless!
  • If you don't have any almond pulp, feel free to use some ground almonds or another nut, but the taste and texture will be different. It will still be yums though! Experiment and have fun!
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Starting to roll the dough. Getting to the fun part!
 
Yay fun part! Cut into fun shapes!.... Or circles... Those are cool too. :) Then poke with the tines of a fork.
 
 
 

Separate the crackers and place on the mesh sheet right side up.


I unfortunately do not know the nutritional profile for these crackers because they contain almond pulp, whose nutritional profile I cannot find in a reliable nutritional database. :( But they are definitely more nutritionally dense than other baked crackers! Plus without the added acrylamide formation from heating it at a high temperature. Woot! :)

I hope you all enjoy these crackers and I really appreciate you stopping by. Feel free to leave any comments. I would love to hear from you! Take care and I hope your day is filled with tons of love and happiness! :)

Love,
Rawnessa <3



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Thursday, February 20, 2014

Gluten Free Vegan Oatmeal Raisin Apple Muffins


Yummy Muffins!
Hi all! It has been forever since I have blogged here and boy am I glad I got something for you finally! :) I have tons of recipes that I have been writing down but many have not been photographed unfortunately. But I will still keep you posted on new recipes coming up!

Alright, I also have some news to tell you. The baking bug has hit me. Oh it has hit me hard I tell you! I've been baking up a storm and have loved experimenting! I think I have Shauna from Gluten Free Girl to thank for that. I love reading her blog posts and how she makes gluten free baking easy for everyone. She is also the person who inspired me to bake by weight instead of volume, which makes for easier cleanup and more accurate results. Ever since I bought that scale, I have never looked back to baking with cups. However, I will try to use both types of measurements when writing my recipes for you all here to make it easier for people who do not own a scale. But, I tell you, it is so much fun using it! And if you use a scale, you can easily adapt your recipe with different flours and make it all your own! I use ratios now for all my baking, from Michael Ruhlman's Ratio book, to create my own recipes from scratch with any ingredients I choose and for that a scale is essential! It makes baking so much easier and fun! Although, I do have to say that Shauna's website and Michael's book aren't vegan; however you could totally adapt the recipes to make them vegan and that also makes it fun and challenging! Plus, I get to do some math while I am working with the ratios! Oh how I miss math (I used to teach math, but that's a story for another time...).

So, for this recipe, I used a ratio of Flour:Liquid:Fat:Vegan Egg
                                                      2   :   2   : 1   :     1
                                                  grams:  150 :  150  : 75 :  75
However, I did use a mixture of some pureed apples and coconut oil for the fat. I try to keep the fat down in baking recipes and I also used the apple as the egg part.

Hopefully that makes sense. :P
 
Alright, so here is a recipe, which will put the pieces together. :)

Mmmm... So good with a cold glass of almond milk. :P
 
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Apple Oatmeal Raisin Muffins
Yield: ~10 muffins                       Prep Time: ~35 - 40 minutes
 
Ingredients:
100 grams gluten free oat flour
25 grams teff flour
25 grams buckwheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
pinch nutmeg
1/4 teaspoon Himalayan pink salt
150 grams water
150 grams chopped apple (with skin)
80 grams coconut sugar
25 grams coconut oil
1 1/2 teaspoons vanilla extract
1/2 packet individually sized packets of stevia (optional; just for a little extra sweetness) (I use NuNaturals non-bitter stevia powdered extract)
75 grams raisins
35 grams chopped walnuts
 
Directions:

Preheat oven to 350 F.

In a large bowl, whisk oat flour, teff flour, buckwheat flour, baking powder, cinnamon, nutmeg and salt. Set aside.

In a blender, blend the water, apple, coconut sugar, coconut oil, vanilla extract, and the stevia until smooth. Add to dry ingredients and mix well. Then add the raisins and walnuts and mix to combine.

Fill regular sized lined muffin tins about 3/4 full and place in oven on the middle rack for about 20-25 minutes (or until a toothpick comes out clean). Set aside to cool on a cooling rack for about 5 minutes before you remove from muffin tins. Then cool muffins themselves on a cooling rack until completely cooled (if you can wait!). Then... devour. :P
                                                                      
Notes:
  • Feel free to replace some of the flours with another flour that you have easily accessible, like brown rice flour, quinoa flour or millet flour. It will taste slightly different but that's what makes each recipe unique and fun! Just don't replace with coconut flour as that lends itself to a whole other food chemistry! That will suck up all the moisture in this recipe for sure! Trust me, I've learned my lesson the hard way :P
  • These ratios can let you play and swap out ingredients! So feel free to use a steamed or roasted sweet potato or pumpkin or pureed zucchini for the apple! Same with the raisins and walnuts; feel free to replace with any other nut or dried fruit. Oooh! Dried cherries and chopped almonds would be divine in this... :D Go crazy and have fun! (I've been saying fun a whole lot in this post! LOL!)
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Since it is a muffin, the nutritional value isn't going to be top notch but it does have some goodness in there! For one muffin, there is almost 25% of your daily value of manganese and 6% of your daily value for iron! Plus, it is all whole grain with much less fat and sugar than you would see in a commercial muffin so it's almost on the healthier side. :) After all, it is a baked goodie. :P

Unfortunately, I wasn't able to copy and paste the nutritional facts right here because my snipping tool is acting up but I do have the link here to Cron-O-Meter.

Well, I hope you all have an awesome day and enjoy the muffins! Thank you so much for stopping by; it is always much appreciated.  It really makes my day when I see that someone has viewed any of my blog posts. And I would love to hear from you so never hesitate to ask a question or drop me some knowledge. I love learning! Much love to you all!

Love,
Rawnessa <3



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Wednesday, May 29, 2013

Oaty Blueberry Muffin Cookies (GF, SF, & oil free!)

Yummers and super moist! :)
Hi all! I am back! I hope you all have been doing well! I can't promise that I will be posting constantly, but I will be here every now and then. I have been working a lot and the last thing I want to do when I get home is go on my super duper slow computer to type up a post. (Note to self: get computer fixed!) Most of the time I just want to eat and then sleep! LOL! But if other bloggers can do it with a full time job on the side, I can at least post something every once in a while. :)

That doesn't mean to say that I have not been making recipes! I have been loving making recipes still for sure and I have a repertoire of awesome low fat vegan dips that I would love to share with you all! However, by the time I want to take a picture of it to share, it is all gone. I sometimes can't help myself. Hehe... :P 

Well, today for you all I don't have a dip recipe (because there are no pictures hehehe..) but I do have an oober awesome gluten free cookie-esque recipe! The reason I made this recipe was because my boyfriend and I went to this vegan soy ice cream shop and bakery around the area where we live called Nami (oh my goodness, if you are into sweets and are vegan you must check this place out!). Usually I do not consume anything with cane sugar, but I figured since the boyfriend and I were going out, that we could treat ourselves, especially since it is organic! :P And boy did we! They had a gluten free blueberry baked doughnut that we had to try. It was sooooo.... good. Oh my goodness, no words can describe it. What I loved is that it was made with organic ingredients and that it was so moist. It had a glaze on it that it didn't even need, it was so good (and was sweet enough on its own). I wish I had pictures to share. :( It was devoured too quickly!

Source: http://tsoynami.com/

Anyhoo, before I start drooling on the keyboard, here is the recipe. :P I decided to make something very similar at home, but not as sweet. I don't have a doughnut baking pan or even a muffin tin for that matter, so I decided to make little muffin cookie shaped bites. I wanted the texture of the doughnut that we ate and I sure accomplished that! And without the oil or sugar! Woohoo! They are better for you and still taste yums! Well, here goes the recipe:

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Oaty Blueberry Muffin Cookies
Yield: Approximately 24 cookies/servings (a tablespoon each)

Ingredients:
For the Dry Ingredients:
2/3 cup gluten free steel cut oats ground into a flour (or 1 cup GF oat flour)
½ cup millet, ground into a flour (or 2/3 cup millet flour)
1 ½ teaspoons baking powder (aluminum free)
¼ teaspoon salt
½ - ¾ cup blueberries, fresh or frozen (amount depending how much you like blueberries!)

For the Wet Ingredients:
¼ cup cashews (soaked in hot water for about 15 minutes)
¾ cup chopped soft pitted dates, lightly packed (about 6 large medjool dates)
1 cup chopped sweet variety apples, such as fuji (1 inch chop)
3 tablespoons water
2 tablespoons coconut nectar
1 tablespoon vanilla extract
1 tablespoon lemon juice
2 tablespoons ground flax seed

Directions:
Preheat oven to 375°F.
In a large bowl, combine the oat flour, millet flour, baking powder and salt. Mix with a whisk until combined. Add the blueberries and mix again. Set aside.
In a small blender (I use my trusty magic bullet blender!) add the cashews, dates, apple, water, coconut nectar, vanilla extract, and lemon juice and blend away! You may need to scrape the sides of the container a few times to get it all blended well. You want it to become a somewhat smooth paste. It’s okay if it is a little grainy. Place this in a medium sized bowl and add the flax. Mix to combine.
Add the cashew/apple paste to the dry ingredients with a spatula and mix until all ingredients are combined. Try not to break the blueberries but if you do, it will still taste good. :) Set aside for about 5 to 10 minutes.
Drop the batter by tablespoon measure onto parchment lined cookie sheets and flatten them down a bit.
Bake for about 12 – 15 minutes (be careful that they don’t get too brown! They won’t be mushy in the middle but will still be soft. It has more of a muffin texture). Let cool for as long as you can wait and enjoy!! 

Tips:
  • Feel free to replace the oat flour with millet flour,  brown rice flour, or buckwheat flour and/or replace the millet flour with oat flour, brown rice flour, or buckwheat flour. The result should be very similar, if not the same!
  • Make sure that the dates are soft. It makes it so much easier to blend, especially when you don't have a high speed blender! If they are too dry, just let them soak for about an hour before using them in the recipe. 
  • Feel free to use another nut if you can't use cashews or use another fruit if you are in the mood for something else. Be creative and have fun! :)
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I'm going to eat one now. Hehehe...


Not only are these treats low in fat, they are low in sugar, and calories! Woot! Check out their nutrient stats below.
Here is the full nutritional information for these cookies and below is the basic nutritional information from CRON-O-Meter:

Thank you so much for stopping by! I hope you all enjoy the recipe and and have an awesome day! If you ever have any questions or comments, just let me know! I love to hear from you all! :)

Love,
Rawnessa <3


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Tuesday, February 26, 2013

Cheezy Chickpea Cheeze Dip (or Sauce)


Hi everyone! I hope you have been doing well! Sorry I have been so absent as of late. My new goal now is to post at least once a week. I was trying to go for everyday, but life somehow got in the way, if you know what I mean. But recipes are always developing in my mind and if you have any requests I would love to hear them!

Alright, so today's recipe is my ode to cheesiness. :P No, not to my cheezy nature! Hehe... Although I am pretty cheezy, if I say so myself. :D But it is an ode to a dip that I almost always make and has been a weekly staple for my boyfriend and I. I make slight different variations of this with whatever beans I have on hand, so feel free to experiment and veer off from the recipe. I know I always ending up doing that! :)

I usually use a food processor for all of my dips, but this time I wanted something extra smooth that the food processor couldn't give me so it can be more of a sauce consistency; also since I  intended this recipe to go on some zucchini noodles topped with some grape tomatoes and parsley! Yum! Although, I think it will be gone before I make me some noodles! LOL! This would also be great on a salad as a dressing if you add a little extra acidity from lemon juice or some apple cider vinegar or of course as a dip! :P I hope you enjoy!



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Cheezy Chickpea Cheeze Dip (or Sauce)
Yield: Approximately 1 ½ cups (About 6, ¼ cup servings)

Ingredients:
¼ cup pine nuts
2 tablespoons sunflower seeds
1 ½ cups chickpeas (garbanzo beans)
½ cup water
1 ½ tablespoons lemon juice
½ teaspoon coconut nectar (or maple syrup or coconut sugar)
¼ teaspoon apple cider vinegar
2 tablespoons nutritional yeast flakes
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon dried onion flakes
¼ teaspoon cayenne powder
1/8 teaspoon yellow mustard seed powder (optional, but yummers!)

Directions:
In a small blender (such as a Magic Bullet type personal blender) grind down the pine nuts and sunflower seeds until they turn into a powder or nut buttery like consistency. Set aside.

(*If you have a high speed blender, such as a Vitamix or Blendtec, you can just throw all the ingredients in the blender, with the water going in first, and watch it turn smooth and yummy! :)  )

In that same blender, add the chickpeas and water and blend until completely smooth. I recommend blending half the chickpeas at a time with half the water so the blades catch all the ingredients to blend.

To the chickpeas, add the nut and seed mixture, lemon juice, coconut nectar, apple cider vinegar, nutritional yeast, garlic, salt, onion flakes, cayenne powder and mustard seed powder and blend until completely smooth. Enjoy! 


Tips:
  • If you don't have pine nuts, feel free to use any other nut or seed you have around. It will still be yummy! :) 
  • Feel free to use any other white bean as well, such as navy or cannellini beans. And if you don't have those, any other bean will do! The flavor will be a little different, but it will still be yum! You just may need to adjust the water amount depending on what bean you use. Always start with a little less and work your way up.
  • Garnish with pine nuts and cayenne (or paprika or chipotle) for extra prettiness. ;)
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Love the pine nuts! :)
I love that bean dips (or sauces) have plenty of fiber and great amounts of protein! And this dip (sauce) is no exception! Woot! 

Here is the full nutritional information for this dip and below is the basic nutritional information from CRON-O-METER:

Thank you so much for stopping by! I really appreciate it. I hope you enjoy the recipe and have an awesome day! :) I'll be seeing you soon!

Love,
Rawnessa <3


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Monday, February 18, 2013

Yummy Creamy Cabbage Slaw

I'm ready to dig in! :P
Hi everyone! I hope everyone is doing well! I'm so sorry that I have not posted in so long. It has been a super busy week at work and by the time I get home, all I want to do is get cozy and have a nice dinner. :P But I finally got to making a recipe that I was able to take a picture of and that I wrote down the ingredients.

It's not a dip, but it is super duper yummy! I'm loving it's goodness and vitamin content to boot! You won't feel like you're eating something healthy because it is so creamy. However, I do want to see if I can make it lower in fat and calories by adding peeled zucchini to the dressing so that it will still remain creamy and have body from the fiber in the zucchini. I'm sure it will taste just as yummy! I will let you know of an update on that for sure!
The shredded cabbage almost reminds me of spaghetti! Yum!
I was inspired to make this slaw because of a desperate need to use up some cabbage in the fridge and the desire to mimic the flavors of a tempeh salad that I used to get from a health food store in New York that was so yummy! With no tempeh in the house and with the desire to make a raw dish instead of cooked, I went straight for the cabbage and slawed it up! It came out so creamy and yummy! You don't have to use all the dressing for the recipe if you like your salad a little drier and the rest could be used as a dip! Just saying... :P

Enjoy the yumminess! :)


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Creamy Cabbage Slaw
Yield: Approximately 5 – 6 cups (About 4, 1½ cup servings)

Ingredients:
For the Salad:
4 cups finely shredded cabbage
1 cup chopped red bell pepper (½ inch chop)
¼ cup raisins
2 tablespoons sunflower seeds

For the Dressing:
½ cup cashews
4 tablespoons water
2 tablespoon lemon juice
1 teaspoon coconut sugar (or coconut nectar, maple syrup or other
preferred sweetener)
½ teaspoon minced garlic
¼ teaspoon curry powder
¼ teaspoon salt
1/16 teaspoon of ground black pepper

Directions:
For the Salad:
Place the cabbage, red bell pepper, raisins and sunflower seeds in a large bowl and mix with hands until combined. Set aside.

For the Dressing:
In a small blender (such as a Magic Bullet type personal blender), grind down the cashews until they turn into a powder. You may need to do half the amount of cashews at a time. Then add the water, lemon juice, coconut sugar, garlic, curry powder, salt and black pepper and blend until completely combined.
Place the dressing on the salad and mix well to combine. You may not need to use all the dressing but I did (Me and my love can't get enough dressing! :P ). Enjoy! 


Tips:
  • Using a mandoline for the cabbage makes shredding the cabbage so much quicker. Just be careful with the blade! That thing is pretty darn sharp! (I've cut myself one too many times on that thing!).
  • If you don't have cashews, feel free to use any other nut or seed you have around. It will still be yummy! :) 
●●


This salad is full of Vitamin C and K and has a good amount of protein! Wohoo! 

Here is the full nutritional information for this salad and below is the basic nutritional information from CRON-O-Meter:

I hope you all enjoy the lovely salad! I will try my best to post more often! I will definitely be back with more recipes! :) Thank you so much for stopping by. Take care and I'll be back soon!

Love,
Rawnessa <3


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